Simple Way to Make Perfect Slow cooker Beef & Bacon Stew with Red wine & rosemary served with rosemary dumpling

Hey everyone, it’s Drew, welcome to my recipe site. Today, I will show you a way to make a special dish, slow cooker beef & bacon stew with red wine & rosemary served with rosemary dumpling. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Slow cooker Beef & Bacon Stew with Red wine & rosemary served with rosemary dumpling is one of the most favored of recent trending meals on earth. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look fantastic. Slow cooker Beef & Bacon Stew with Red wine & rosemary served with rosemary dumpling is something which I have loved my entire life.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook slow cooker beef & bacon stew with red wine & rosemary served with rosemary dumpling using 19 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Slow cooker Beef & Bacon Stew with Red wine & rosemary served with rosemary dumpling:

1. Prepare 500 g diced braising steak
2. Prepare 4 pieces bacon (cut to pieces)
3. Get 1 onion finely chopped
4. Prepare 2 carrots barton to pieces
5. Take 1 Tbsp Worcester sauce
6. Make ready 100 grams chopped tin tomatoes (optional)
7. Make ready 2-3 Tbsp olive oil
8. Prepare 2 Tbsp plain flour
9. Prepare 100 ml red wine
10. Make ready 2 Tbsp rosemary
11. Get 450 ml beef stock
12. Make ready Salt & black pepper
13. Prepare Vegetable to serve
14. Get Rosemary Dumpling
15. Get 150 white self raising flour
16. Get 2 Tsp rosemary
17. Prepare 1 Tsp olive oil
18. Take 1 egg yolk
19. Get Salt & pepper

Steps to make Slow cooker Beef & Bacon Stew with Red wine & rosemary served with rosemary dumpling:

1. Heat the slow cooker to high. Well season plain flour with salt & black pepper. Toss the beef in the seasoned flour. Heat up 1 Tbsp of the oil in a large, non-stick frying pan. Fry some of the beef chunks, with high heat until browned all over. Leave some spaces between pieces of beef. Scoop the beef out of the pan and into the slow cooker. Repeat with the remaining beef and oil.
2. Add chopped bacon to the same pan. Cook and add them into the slow cooker.
3. Pour the red wine into the frying pan and de glaze the pan. Tip into the slow cooker. Add the onion, carrots, chopped tin tomatoes, tomato purée, rosemary, Worcester sauce and beef stock to the slow cooker and stir. Put on the lid and cook for 4.30 hours in total before serving.
4. When 3.45 hours pass, prepare dumplings by putting self raising flour in a mixing bowl with the salt and pepper. Mix in rosemary. Add the egg yolk and oil and mix, adding just 4-5 Tbsp of cold water to bring it as a dough. Lightly knead the mixture and make them to 8 balls/ dumplings. Add them on top of the stew, pushing down a little to coat in the sauces. Cover with the lid and cook until 4 and a half hour in total for the stew.
5. Serve the stew & dumplings on the plate or in the bowl with mashed potato. Serve with vegetable such as broccoli and green bean.

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